Red Berry Trifle

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This is my experience with this dessert. It is Awesome! I made ithe cognac creme, no cognac, last night and it never thickened. I mixed it for 20 min strained it and put it in the fridge. Then this morning I read some more reviews and found that it was suppose to be the consistency of pudding so I threw it back in the pan and WHISKED it while I cooked it on med low and within a few minutes it thickened right up! Turned out perfect! Hope that helps!! Remember low heat and a whisk and you should be fine.

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Alas, I have found several of Ina's recipes to be lacking in something. Either the directions are not clear or perhaps there are typos. She needs a food editor!! This is not the first recipe of hers I have prepared only to have it not turn out as shown. It is confusing when the TV show steps do not match the online recipe. Too bad because these ingredients are expensive. I will not attempt this one again.

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This is the dessert I've ever eaten

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This was incredible. I followed Ina's instructions to the T and was pleasantly surprised at the outcome. I have read some of the comments of the custard turning to scrambled eggs or not thickening. I simply continued stirring for ten minutes and then all of a sudden it turned a deep egg yolk yellow and thickened without turning into eggs. I immediately took it off the heat and followed the recipe accordingly. My family is not a big berry type but they were after this delectable treat. Thanks Ina!!!

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I have used this recipe numerous times and it always turns out .. don't know what happened to Rosevelt, NY but everyone I have made it for keeps wanting more!

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The cognac creme is the worst! It never thickened enough... or did it? I stood there stirring it for over 20 minutes and gave up hoping it would thicken up in the refrigerator. But it never did. Since I bought all the ingredients and didn't want to waste any more money, I ended up making a strawberry shortcake... much easier and just as delicious!

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I'm a relatively inexperienced cook, with work and climbing the corporate ladder taking most of my time. But when I can, I do like to cook. So, I'm assuming my inexperience is the reason for my confusion about the cognac creme. Is the creme supposed to be thick, like a custard consistency, or is it supposed to be relatively thin and thicken somewhat after refrigeration, but still be more of a creme? I love Ina's recipes and this one is delicious, but I'm still not sure whether my cognac creme turned out as Ina intended. Knowing the answer will help me when I make this yummy dessert in the future. Thanks, anyone, for the help!

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I made this for Christmas, and changed a few things: I bought a pound cake (from a good bakery and didn't use Framboise or rasberry jam. Instead I found these fantastic bottled Morello cherries at Trader joes, which aren't very sweet. I mixed some of the liquid with cherry jam, and used that to spread on the pound cake.

The Cognac cream (creme anglaise, right?! was so yummy, I kept sneaking spoonfuls while it was chilling in the fridge! I didn't use Cognac, and added a smidge more vanilla. (Grandma doesn't like alcohol in food, hence the reason for no alcohol It's amazing how it so quickly turns into a thick pudding! Mine took about 9-10 minutes to thicken.

I'm making this again for a spring dinner. BUT, I'm going to use Ina's Lemon Yogurt Cake, and I will get the Framboise and use rasberries. Might put some lemon zest in creme anglaise.

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Ian rock's but the cognac sauce does not!!!! I watched the program and it does not go along with the recipe. The TV show states to put 2 Tbps of Heavy Cream into the suace while the recipe calls for 1Tbps. Also the show doesn't tell you the time it takes to make the sauce. I watched it 5 times!!! Got the all the ingredients and the first sauce was very runny, I put it in the fridge thinking it would thicknen, NOOOOO!!!! Through which is very expensive and started again. 5 to 7 minutes is just wrong!!!! Maybe it's a typo? Well I decided to whisk and cook longer after 20 mins on low heat it did thicken up somewhat but not what it should done. So maybe I'll try it again and cook it for as long as it takes and throw in another Tablespoon of cornstarch. The flavor was great, but very disappointed since I was making it for a special occassion. Also when you make the whip cream do not use 2 Tbps spoons of vanilla, use only one the flavor was over powering. TV show says Holidays recipes for budget, not so in this case, items were very expensive. I'm sitill going for another run to see if it works out.

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I just finished making the cream- was sure to use whole milk which I think needs to be listed as a necessity. The thickening process took longer than I thought-- and I did have one point after 13 minutes that I thought I would end up with scrambled eggs....took off the heat 30sec.- then put back on....kept stirring-- and it took 3 more minutes to get to the correct consistency. I did put through the sieve- and ended up with no lumps! This is a beautiful recipe-- be patient and go for it!!